From the demo: Molecular Gastronomy Two
Recipes Courtesy of Chef Andi Phillips
3 cups Gewürztraminer
3 large cloves garlic, smashed
2 Tablespoons minced ginger
½ cup orange juice concentrate
¼ cup Dijon mustard
1 teaspoon xanthan gum
1 Tablespoon versawhip
¼ cup fresh squeezed orange juice
In a small saucepan, combine the Gewurztraminer, garlic, and ginger. Reduce over a very low flame until you have only ¼ cup of liquid left. Strain out and discard the garlic and ginger. In the bowl of a stand mixer combine the wine reduction and the remaining ingredients. Beat first on low to blend. Gradually increase speed until you are able to have the beaters on high. Continue to beat until you have a stiff foam.
Serving suggestion: Pile julienned Black Forrest Ham & Baby Swiss on cocktail size rye bread. Toast to melt cheese & garnish with orange mustard foam.
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